Reserve one fourth cup milk and boil rest of the milk.Simmer for fifteen minutes stirring continuously.

Dissolve corn flour in the remaining milk. And add to the milk. Simmer for three to four minutes. Take the pan off the flame and add sugar and vanilla essence. Stir well.

Allow to cool to room temperature. Transfer in aluminium tin and freeze for two to three hours.

Cut into small pieces. Add cream, muskmelon and blend again till smooth.Transfer into the same tin and freeze for five to six hours.Scoop out in individual bowls and serve chilled.